Recipes and Cooking

Korma Egg Curry with Spinach and Chickpeas

Published Category Occasion Diet
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Egg curry 0217 Preparation time 30 mins Serves 4 people

Ingredients

  • 2 tbsp canola oil
  • 1 brown onion, peeled and diced
  • 1/3 cup korma curry paste
  • 1/3 cup tomato paste
  • 1 ¼ cups water
  • 1/3 cup light coconut cream
  • 400g can chickpeas, rinsed, drained
  • 120g baby spinach leaves
  • 8 hard-boiled eggs, halved
  • Coriander leaves, to serve
  • Natural yoghurt, to serve
  • Roti, heated, to serve

Method

  1. Place a large saucepan over medium heat and add oil and onion. Cook onion for about 5 minutes or until softened.
  2. Add curry and tomato paste, cook gently for 1-2 minutes or until fragrant. Add water and coconut cream. Bring to a simmer. Add chickpeas and cook, stirring, for 5 minutes. Stir in the spinach and cook until just wilted.
  3. Add the eggs to the curry and stir gently to coat. Scatter with coriander and serve with yoghurt and roti.